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Red Chilli Houmous

by Helen
Red Chilli Hummus
Yield: 2 cups

Red Chilli Hummus

Red Chilli Hummus

Traditional chickpea dip with a hot chilli kick.

Prep Time 2 minutes
Total Time 2 minutes

Ingredients

  • 2 Hot Red Chilies
  • 2 Garlic Cloves
  • 1/2 Tsp Salt
  • 1 1/2 Cup Chickpeas
  • 2/3 Cup Tahini Paste
  • 2 Tbsp Lemon Juice
  • 1/4 Tsp Paprika
  • 1 Tbsp Parsley

Instructions

  1. Deseed and chop the chilli, and roughly chop the parsley
  2. Drain and rinse the chickpeas
  3. Place the chillies, garlic and salt into a food processor and blits to a smooth paste
  4. Add the chickpeas, tahini and leon juice and blits until smooth
  5. Taste to check the seasoning and add more salt or lemon juice if needed - to your taste
  6. Transfer to a small dish and top with some chopped parsley and a sprinkling of paprika

Notes

This recipe is adapted from my favorite vegan cookbook: Vegan Fire & Spice

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